Make It

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Heat oven to 350ºF.

Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels. Place squash in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.

Serving Suggestion

Serve with hot cooked chicken, turkey or pork.

How to Select and Prepare Butternut Squash

Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.

Substitute

Prepare using fat-free reduced-sodium chicken broth.

Servings

8 servings, 1/2 cup each

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 8 servings, 1/2 cup each

AMOUNT PER SERVING

Calories

170

% Daily Value

Total fat

10g

Saturated fat

5g

Cholesterol

25mg

Sodium

310mg

Carbohydrate

13g

Dietary fiber

3g

Sugars

6g

Protein

7g

Vitamin A

220 %DV

Vitamin C

25 %DV

Calcium

20 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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bgsspecialkittybgsspecialkitty|Mon, Dec 8 2014 12:10 PM

PatgolferPatgolfer|Fri, Nov 14 2014 8:07 AM

My 8 years old Grandson won't eat any vegetables. I made this for supper the other night and he couldn't stop eating this. When his mother came to pick him up He wanted her to go home and make it right then. I think this is a great testament to the recipe.

missprissyvamissprissyva|Fri, Oct 25 2013 6:52 AM

i absolutely love this recipe. The only unfortunate thing is that when I make it, it's all mine because my DH doesn't like squash and my daughter doesn't eat bacon. Maybe that's a fortunate thing :-)